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Baby Courgettes and Chanterelle Mushrooms with Basil

Sautéed chanterelles and baby courgette strips finished with fresh garlic, lemon juice, and torn basil leaves.

VegetarianHealthyQuickMushroomsSeafood Free

Estimated Nutrition

Per Serving Total
Calories 425.5 kcals 425.5 kcals
Carbohydrates 10.8 grams 10.8 grams
Fat 41.2 grams 41.2 grams
Protein 5.2 grams 5.2 grams
Cook Time
8 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
0.25
piece
Lemon
Juice only
NutsSeeds
1
pinch
Sea Salt Flakes
Large pinch
1
clove
Garlic
Peeled and finely chopped
1
1
Black Pepper
Freshly ground, to taste
5
g
Basil
Small handful fresh leaves, torn
OilsFats
3
tbsp
Olive Oil
Divided use
Vegetables
50
g
Chanterelle Mushrooms
Large handful, washed, cleaned, stalks removed, roughly torn
5
piece
Courgette
Baby sized, trimmed, sliced lengthways into thin strips

Steps

  • Mix mushrooms and courgettes in a bowl with 30ml olive oil and salt.
  • Heat a drying pan over high heat until smoking.
  • Fry vegetables for 6-8 minutes until golden-brown and water has evaporated.
  • Remove from heat and stir in the chopped garlic and black pepper.
  • Transfer to a bowl and finish with remaining oil, lemon juice, and basil.